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Chemical structure of baked goods

by (188)
Updated February 20, 2014 at 4:55 PM
Created February 20, 2014 at 3:41 PM

What happens to sugar after it is baked? Does Glucose, Fructose, Sucrose have the same chemical properties after baking or do they become similar at the end? More theory than practice as I don't bake much anymore.

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301 · February 20, 2014 at 4:55 PM

Well, fructose has approximately ten times the glycation activity of glucose (http://pubs.acs.org/doi/abs/10.1021/bi00406a016) so there might be some benefit in utilizing glucose over fructose if you are avoiding such glycation reactions.

This talks more about exogenous (cooking, baking, etc) glycation http://en.wikipedia.org/wiki/Glycation#Exogenous

And this talks more about endogenous (occurring in our bodies) glycation: http://en.wikipedia.org/wiki/Glycation#Endogenous

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188 · February 20, 2014 at 4:22 PM

I'm more interested in the difference between the end product based upon what sugar was used. Can it be detected chemically after the baking which sugar was used? More to the point, is there any advantage to baking with Glucose over Fructose?

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301 · February 20, 2014 at 4:14 PM

Baked goods with sugars usually contain substantial levels of acrylamides due to Maillard reactions that occur while said goods are being heated to high temperatures. Acrylamides are toxic and carcinogenic, see here: http://en.wikipedia.org/wiki/Acrylamide#Occurrence_in_food_and_associated_health_risks.

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188 · February 20, 2014 at 4:22 PM

I'm more interested in the difference between the end product based upon what sugar was used. Can it be detected chemically after the baking which sugar was used? More to the point, is there any advantage to baking with Glucose over Fructose?

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